I'm posting tonight from my brand spankin' new MacBook for the first time. Thanks Ryan and Tanya for helping me log in to my wireless network. If I didn't have you guys on the phone last night, this new computer probably would have been smashed to bits on the sidewalk by now.
And...back to business. I'm off my cookie schedule this week, so this week's recipe post is another oldie-but-goodie: the Hawaii.
I know this cookie is good because several people asked for the recipe. One person said she was going to add it to a cookbook she and her friends were going to compile for another friend who was getting married. (Yes, I'm talking about you, Nina!)
This is such a tasty combination. The coffee (from the espresso powder), white and semi-sweet chocolate chips, coconut, macadamia nuts, and pineapple are like a little bite of paradise. Save money on airfare and bake yourself a mini vacation. Makes about 4 dozen.
2 sticks butter
1 1/2 cups dark brown sugar
1/2 white sugar
1/4 cup milk
1 tablespoon instant espresso powder
1 teaspoon vanilla
2 teaspoons coconut extract
3 cups oatmeal
1 1/2 cups flour
1 1/2 cups toasted coconut
1 1/2 cups chopped toasted macadamia nuts
1 1/2 cups chopped dried pineapple
3/4 cup white chocolate chips
3/4 semi-sweet chocolate chips
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
- Preheat oven to 350º.
- In your Kitchen Aid or a large mixing bowl, cream together the creamables.
- In a small bowl, combine the wet ingredients and whisk together until smooth.
- Add the combined wet ingredients to the creamables. Mix together until well incorporated.
- In a large mixing bowl, add the dry ingredients. Using a spatula, fold together until evenly distributed.
- Slowly add the dry ingredients to the combined creamables and wet ingredients. Mix until evenly combined.
- Shape dough into balls--about 2 tablespoons each.
- Place dough balls about 2 inches apart on Silpat- or parchment paper-lined cookie sheets.
- Bake at 350º for 10-12 minutes or until golden brown. Remove the cookie sheets from the oven and let stand for 2 minutes. Then place cookies on wire racks to cool.